| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Essnce08 | 2 | servings | |
INGREDIENTS
| 2 | c | Dry red wine |
| 1/2 | c | Sugar |
| 8 | Peppercorns | |
| (plus extra for serving) | ||
| 1 | Cinnamon stick | |
| 2 | Cloves | |
| 2 | Granny Smith apples | |
| 1/2 | c | Loosely whipped cream; sweetened |
| 1 | tb | Brown sugar |
INSTRUCTIONS
In a medium saucepan combine wine, spices and sugar. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Peel apples, halve and core. Add apples to poaching liquid and simmer until fork tender. Remove them with a slotted spoon to 2 dessert bowls. Boil poaching liquid until reduced, syrupy and flavorful. In a small bowl mix whipped cream with a little freshly-ground pepper. Fill apples cavities with 2 tablespoons of cream each. Sprinkle with brown sugar and drizzle with poaching liquid. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2161 broadcast 07-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-04-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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